Kimchi Jambalaya with a Jammy Fried Egg

Method

1. Cut the chicken into 2–3 cm pieces and slice the sausage 1 cm thick. Squeeze the kimchi firmly (save the brine) and cut it into 1 cm strips. Dice the onion, celery and pepper into 1 cm pieces and mince the garlic.

2. Heat most of the oil in a 24 cm heavy pot over medium-high heat and cook the sausage and chicken for 7 min until the sausage edges brown and the chicken is golden outside.

   Add in this stepVegetable oil 1 tbspSmoked sausage 140 gBoneless chicken thighs 200 g

   medium-high heat

3. Turn the heat down to medium heat, add the kimchi, onion, celery, pepper and garlic and cook for 6 min, scraping the bottom, until the kimchi edges catch and turn sweet and lightly browned.

   Add in this stepWell-fermented napa cabbage kimchi 150 gOnion ½Celery stalks 1Green bell pepper ½Garlic cloves 2

   medium heat

4. Stir in the gochujang, gochugaru, smoked paprika, thyme and soy sauce and cook for 1 minute to take the raw edge off the paste. Add the rice, stock and kimchi brine, stir well and bring to a lively boil over high heat for 4 min.

   Add in this stepGochujang (Korean chili paste) 1½ tbspGochugaru (Korean chili flakes) 1 tspSmoked paprika ½ tspDried thyme ½ tspSoy sauce 2 tspLong-grain white rice 160 gChicken stock 360 mlKimchi brine 3 tbsp

   high heat

5. Stir once right to the bottom, turn the heat down to low heat, cover and cook for 18 min without stirring. When the rice is tender, turn off the heat and leave it covered for 5 min.

   low heat

6. While it rests, heat the remaining oil in a 20 cm frying pan over medium heat, crack in the eggs and fry for 3 min, until the whites are completely set with crisp edges and the yolks are still soft.

   Add in this stepVegetable oil ½ tbspEggs 2

   medium heat

7. Drizzle the sesame oil over the rice and fluff it with a fork. Spoon into bowls, top each with an egg and scatter with sliced scallions and sesame seeds.

   Add in this stepToasted sesame oil 1 tspScallions 2Toasted sesame seeds 1 tsp